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Recipes
Pesto Egg Wraps
By claudiag
Heat a large skillet over medium heat
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 4 eggs, lightly beaten
- 2 tablespoons crumbled feta cheese
- 2 tablespoons prepared pesto
- 2 whole wheat tortillas (8 inches), warmed
Turkey pinto bean soup
By claudiag
Chop onion into small dice
- 1/2 onion
- 2 tsp. olive oil
- 2-3 tsp. minced garlic
- 1 can diced green Anaheim chiles with liquid (4 oz)
- 1 T dried cilantro
- 1-2 tsp. ground cumin
- 1 tsp. Mexican oregano (I wouldn't substitute Greek oregano for this, but you could use dried marjoram)
- 1/2 tsp. ground epazote (optional but recommended)
- 2 cans pinto beans with liquid
- 1 quart (4 cups) homemade turkey stock or homemade chicken stock
- 1 cup water
- 2 cups diced leftover chicken or turkey
- 3 T fresh squeezed lime juice
- salt and fresh ground black pepper to taste
- grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
- fresh chopped cilantro or sliced green onions for serving, optional
Pesto chicken pillows
By claudiag
•Preheat oven to 350 degrees F and line a baking sheet with foil
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup basil pesto
- 2 tablespoons sliced green onions
- 2 cups cooked chicken, shredded
- 2 (8 ounce) packages Pillsbury® Crescent Rolls
- 1/4 cup melted butter
- 2 cups Panko crumbs
Thai pork and noodles
By claudiag
Place the pork in the freezer about 10 minutes to make it easier to slice
- pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro (leaves and stems)
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeno peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 4 tablespoons peanut oil
- 1/4 pound green beans, split lengthwise and cut into pieces
Marinating sauce
By claudiag
Whisk all ingredients together
- 1 1/2 C olive oil
- 3/4 C soy sauce
- 1/4 C worchester sauce
- 1/2 C wine vinegar
- 1 C red wine
- 1/3 C lemon juice
- 2 T dry mustard
- 2 1/2 t salt
- 1 T pepper
- 1 1/2 t parsley flakes
- 1 t oregano
- 2 crushed garlic
Pesto-olive chicken
By claudiag
•Flatten chicken slightly
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup prepared pesto
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1 can (4-1/2 ounces) chopped ripe olives
- 1 cup (4 ounces) shredded provolone cheese
Peach pomegranate martini
By claudiag
Combine all ingredients
- 3 oz pomegranate vodka
- 1 oz peach schnapps
- 1 oz orange juice
- 1/4 squeezed lemon juice
Southwestern chicken & lima bean stew
By claudiag
Place the first five ingredients in a 5-qt
- 4 bone-in chicken thighs (1-1/2 pounds), skin removed
- 2 cups frozen lima beans
- 2 cups frozen corn
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro or parsley
Guacamole
By claudiag
Mash avocados with fork. Stir in lime juice, tomato, cilantro, salt
- 2 large ripe avocados
- 1 T lime juice
- 1 roma tomato, chopped
- 1 T chopped cilantro
- 1/4 t salt
Pizza pasta
By claudiag
•Cook pasta according to package directions
- 2 cups uncooked spiral pasta
- 1/2 pound ground beef
- 1/2 pound bulk Italian sausage
- 1 small green pepper, chopped
- 1 small onion, chopped
- 3 ounces sliced pepperoni
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 jar (14 ounces) spaghetti sauce
- 1 jar (4-1/2 ounces) sliced mushrooms
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 1 cup (4 ounces) shredded part-skim mozzarella cheese